Ingredients for Chewy Chocolate Gingerbread Cookies
- Semisweet Chocolate
- All Purpose Flour
- 2 teaspoons ground ginger
- Ground Cinnamon
- Ground Cloves
- Ground Nutmeg
- Cocoa Powder
- Unsalted Butter
- Ginger
- Dark Brown Sugar
- Unsulphured Molasses
- 1 teaspoon baking soda
- 2 tablespoons boiling water
- 1/2 cup granulated sugar
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How to Make Chewy Chocolate Gingerbread Cookies
- Preheat oven to 325°F (160°C). Line two baking sheets with parchment paper.
- Chop 1 cup of semi-sweet chocolate into 1/4-inch chunks. Set aside.
- In a large bowl, whisk together 3 cups all-purpose flour, 2 teaspoons ground ginger, 1 teaspoon ground cinnamon, 1/2 teaspoon ground cloves, 1/4 teaspoon ground nutmeg, and 1/2 cup unsweetened cocoa powder.
- In a separate bowl, cream together 1 cup (2 sticks) unsalted butter and 1/4 cup grated fresh ginger until light and fluffy (about 4 minutes using an electric mixer).
- Add 1 1/2 cups packed brown sugar and beat until well combined.
- Add 1/2 cup molasses and beat until combined. In a small bowl, dissolve 1 teaspoon baking soda in 2 tablespoons boiling water.
- Gradually add half of the dry flour mixture to the wet ingredients, mixing until just combined.
- Stir in the dissolved baking soda mixture, then add the remaining half of the dry ingredients, mixing until just combined.
- Gently fold in the chopped chocolate.
- Turn the dough out onto a large piece of plastic wrap. Pat the dough into a 1-inch thick rectangle.
- Wrap tightly in plastic wrap and refrigerate for at least 2 hours, or preferably overnight.
- Roll the dough into 1 1/2-inch balls.
- Place the balls 2 inches apart on the prepared baking sheets.
- Refrigerate for 20 minutes.
- Roll the balls in 1/2 cup granulated sugar.
- Bake for 13-15 minutes, or until the edges are set and the tops are slightly cracked.
- Let cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
34g
Fat
25g
Carbs
6g
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